Lobster Pot Pie with Tarragon and Puff Pastry

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

Tender lobster meat in a creamy tarragon sauce baked under a golden puff pastry crust, a classic New England-inspired dish. This American-inspired seafood recipe, ready in about 65 minutes, layers cooked lobster meat, unsalted butter, shallots into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 480 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb cooked lobster meat
• 4 tbsp unsalted butter
• 2 medium shallots
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 2 tbsp chopped fresh tarragon leaves
• 2 frozen puff pastry sheets
• 1 large egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Finely dice 2 medium shallots and sauté in 4 tbsp unsalted butter over medium heat for 3-4 minutes until translucent.
2. Step 2: Stir in 1/4 cup all-purpose flour and cook for 2 minutes to form a roux, stirring constantly until golden and fragrant.
3. Step 3: Gradually whisk in 1 1/2 cups chicken broth and 1/2 cup heavy cream, cooking for 5 minutes until sauce thickens and coats the back of a spoon.
4. Step 4: Add 1 lb cooked lobster meat, 2 tbsp chopped fresh tarragon, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice. Stir gently to combine and heat through for 2 minutes.
5. Step 5: Transfer lobster mixture to a 9-inch pie dish, smoothing the top.
6. Step 6: Roll out 2 sheets frozen puff pastry to fit pie dish, place one sheet on top, trimming excess, and crimp edges to seal.
7. Step 7: Beat 1 large egg with 1 tbsp water and brush over pastry to create a golden glaze.
8. Step 8: Cut 2 small slits in pastry for steam to escape and bake pie for 25-30 minutes until pastry is puffed and golden brown.
9. Step 9: Let rest 5 minutes before serving to set filling.